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Compliments of Diana Dyer, MS, RD

Crock-Pot Chicken with Yams, Prunes, and Apples

Adapted from the University of California Cooperative Extension-Nutrition, Family, and Consumer Science Program.

  • 2-3 chicken breasts (skinless, boneless)
  • 2 small apples, cored and sliced (leave peels on)
  • 1 cup celery, sliced in 1/2 inch pieces
  • 1 cup onion, coarsely chopped
  • 1 cup black beans, rinsed (look for black soybeans)
  • 2 Tbsp. whole wheat flour
  • 2 cups chicken or vegetable broth (may also use miso broth)
  • 2 sweet potatoes, cooked, peeled and sliced into large chunks (cook in microwave or use left over from previous day or may use canned yams)
  • 10-15 prunes, pitted (cherry essense flavor is very nice)
  • parsley for garnish


  • Spray frying pan with non-stick cooking spray or use a small amount of olive oil.
  • Brown chicken well on both sides. Remove from pan.
  • Arrange apples, celery, onions, beans, in crock-pot. Sprinkle with flour. Pour broth over vegetables. Place browned chicken pieces over veggies. (I cut them into thick slices). Place sweet potatoes and prunes over chicken pieces.
  • Cover crockpot, cook on high for 4-5 hours.

Serve over whole wheat cous-cous (follow directions on the box - this takes about 5 minutes to prepare). Sprinkle with chopped parsley for garnish. Serve with whole grain bread, green salad and fresh fruit.

Easy, quick to throw together, yummy meal filled with cancer fighting ingredients.

Makes 4 generous servings.